Rhubarb Crisp with Cardamom and Vanilla
A delightful dessert combining tart rhubarb with a buttery, crunchy topping, elevated by warm spices of cardamom and vanilla.
Ingredients
For the rhubarb filling
- 1.5 pounds rhubarb, trimmed and rinsed Use bright, firm stalks for best flavor.
- 4 Tbsp granulated sugar Adjust sweetness to taste.
- 1 Tbsp cornstarch
- 1 bean vanilla Scrape seeds from the bean.
- 1/2 lemon juice of 1/2 lemon
For the crisp topping
- 1/2 cup light brown sugar Not packed.
- 1/2 cup oat flour Can substitute with almond, regular flour, or gluten-free mix.
- 1 pinch salt
- 1/2 tsp cardamom Can substitute with cinnamon.
- 5 Tbsp cold unsalted butter, cut in pieces
- 1/3 cup walnuts Can substitute with pecans.
Instructions
Preparation
- Preheat the oven to 350°F.
- Slice the rhubarb into small pieces and place them in a bowl. Remove any tough outer fibers if the rhubarb is stringy.
- Toss the rhubarb with the lemon juice, granulated sugar, and cornstarch. Scrape the seeds from the vanilla bean and mix them in. Stir to combine and let sit covered.
Making the Topping
- Combine all the topping ingredients in a food processor and pulse until crumbly.
Baking
- Place the rhubarb mixture in a medium-sized oval gratin dish or a 9x9 square baking dish. Generously sprinkle the crisp topping over the rhubarb.
- Bake for about 35 to 40 minutes, or until the rhubarb is bubbling and the topping is golden brown.
Serving
- Serve immediately, optionally with vanilla ice cream or whipped cream.
Notes
Store leftovers tightly covered in the refrigerator for up to three days. Reheat in the oven at 350°F for about 10 minutes to regain desired crispiness. Adjust sweetness and add texture with additional nuts or oats if desired.